 |
MAF CUISINE 2021 Pour
Part(s) |
Fiche technique de fabricationN°7856
Catégorie : Paniers
Sous-Catégorie : ---
Auteur : Gérard - CHESTIER
Produit allergène :
Lait,
Valeur nutritionnelle
pour 1 unité :
25 876,203 KJ
Prix de revient TTC par unité:
96,136 €
Prix de revient TTC Total :
96,136 €
Descriptif, argumentation :
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| Article |
Unité |
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|
Total |
PUTTC |
PTTTC |
|
CAVE |
| Vin blanc |
l |
0.2 |
|
|
|
|
|
|
|
|
0,200 |
3,385 |
0,677 |
|
CREMERIE |
| Beurre |
kg |
0.15 |
|
|
|
|
|
|
|
|
0,150 |
10,529 |
1,579 |
|
|
| Crème fraîche liquide 35%MG |
l |
0.4 |
|
|
|
|
|
|
|
|
0,400 |
4,733 |
1,893 |
|
|
| Oeufs (entiers) |
Pièce |
3 |
|
|
|
|
|
|
|
|
3,000 |
0,190 |
0,570 |
|
ECONOMAT |
| Blé tendre prés cuit |
kg |
0.1 |
|
|
|
|
|
|
|
|
0,100 |
2,226 |
0,223 |
|
|
| Farine de pois chiche |
500g |
0.05 |
|
|
|
|
|
|
|
|
0,050 |
7,174 |
0,359 |
|
|
| Huile d'olives |
l |
0.1 |
|
|
|
|
|
|
|
|
0,100 |
11,394 |
1,139 |
|
|
| Huile de tournesol |
l |
1 |
|
|
|
|
|
|
|
|
1,000 |
1,956 |
1,956 |
|
|
| Lentilles |
kg |
0.1 |
|
|
|
|
|
|
|
|
0,100 |
10,657 |
1,066 |
|
|
| Moutarde |
kg |
0.04 |
|
|
|
|
|
|
|
|
0,040 |
3,112 |
0,124 |
|
|
| pain de mie longue conservation |
pieces |
4 |
|
|
|
|
|
|
|
|
4,000 |
1,730 |
6,920 |
|
|
| Poivre blanc moulu |
kg |
1 |
|
|
|
|
|
|
|
|
1,000 |
11,465 |
11,465 |
|
|
| Riz long |
kg |
0.1 |
|
|
|
|
|
|
|
|
0,100 |
1,585 |
0,159 |
|
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| Sel fin (kg) |
kg |
1 |
|
|
|
|
|
|
|
|
1,000 |
0,692 |
0,692 |
|
|
| Semoule de blé |
kg |
0.1 |
|
|
|
|
|
|
|
|
0,100 |
5,612 |
0,561 |
|
|
| Tomates séchées |
kg |
0.05 |
|
|
|
|
|
|
|
|
0,050 |
12,133 |
0,607 |
|
|
| Vinaigre de vin rouge |
l |
1 |
|
|
|
|
|
|
|
|
1,000 |
1,712 |
1,712 |
|
LEGUMERIE |
| Ail |
kg |
0.02 |
|
|
|
|
|
|
|
|
0,020 |
8,493 |
0,170 |
|
|
| Asperges blanches |
kg |
0.2 |
|
|
|
|
|
|
|
|
0,200 |
14,665 |
2,933 |
|
|
| Bouquet garni |
Pièce |
1 |
|
|
|
|
|
|
|
|
1,000 |
1,266 |
1,266 |
|
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| Cerfeuil |
Botte |
1 |
|
|
|
|
|
|
|
|
1,000 |
1,266 |
1,266 |
|
|
| Choux fleurs |
kg |
0.15 |
|
|
|
|
|
|
|
|
0,150 |
7,480 |
1,122 |
|
|
| Ciboulette |
Botte |
1 |
|
|
|
|
|
|
|
|
1,000 |
1,161 |
1,161 |
|
|
| Citron (Pièce) |
Pièce |
2 |
|
|
|
|
|
|
|
|
2,000 |
1,741 |
3,482 |
|
|
| Endives |
kg |
0.2 |
|
|
|
|
|
|
|
|
0,200 |
4,167 |
0,833 |
|
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| Epinards en branches frais |
kg |
0.4 |
|
|
|
|
|
|
|
|
0,400 |
4,431 |
1,772 |
|
|
| Estragon |
Botte |
1 |
|
|
|
|
|
|
|
|
1,000 |
1,266 |
1,266 |
|
|
| Fenouil bulbes |
piéces |
2 |
|
|
|
|
|
|
|
|
2,000 |
3,693 |
7,386 |
|
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| Igname |
kg |
0.3 |
|
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|
|
|
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|
|
0,300 |
5,803 |
1,741 |
|
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| Oignons nouveaux |
Botte |
|
|
|
|
|
|
|
|
|
0,000 |
2,416 |
0,000 |
|
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| Oranges (pièce) |
Pièce |
1 |
|
|
|
|
|
|
|
|
1,000 |
0,326 |
0,326 |
|
|
| Patate douce |
kg |
0.3 |
|
|
|
|
|
|
|
|
0,300 |
2,057 |
0,617 |
|
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| Petits pois frais |
kg |
0.2 |
|
|
|
|
|
|
|
|
0,200 |
8,387 |
1,677 |
|
|
| Poireaux |
kg |
0.3 |
|
|
|
|
|
|
|
|
0,300 |
2,849 |
0,855 |
|
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| Poivrons rouges |
kg |
1 |
|
|
|
|
|
|
|
|
1,000 |
3,357 |
3,357 |
|
|
| radis |
bottes |
1 |
|
|
|
|
|
|
|
|
1,000 |
1,635 |
1,635 |
|
POISSONNERIE |
| Bulots |
kg |
0.3 |
|
|
|
|
|
|
|
|
0,300 |
10,518 |
3,155 |
|
|
| Coques |
kg |
0.4 |
|
|
|
|
|
|
|
|
0,400 |
7,332 |
2,933 |
|
|
| maquereaux 250g |
pce |
8 |
|
|
|
|
|
|
|
|
8,000 |
2,376 |
19,008 |
|
|
| Moules de bouchot |
kg |
0.4 |
|
|
|
|
|
|
|
|
0,400 |
6,093 |
2,437 |
|
|
| Palourdes |
kg |
0.3 |
|
|
|
|
|
|
|
|
0,300 |
13,451 |
4,035 |
|
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| Hygiène |
Erreurs à ne pas commettre |
Maitrise des Points critique |
Conservation |
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